Strawberry Rice Pudding with Pistachios

1.In a medium saucepan, combine the Arborio rice, whole milk, sugar, and salt. Stir to combine and bring to a gentle boil over medium heat.

2.Once boiling, reduce the heat to low and simmer, stirring frequently, until the rice is tender and the mixture is creamy, about 20-25 minutes.

3.Remove the saucepan from heat and stir in the strawberry puree and vanilla extract until fully incorporated.

4.Let the pudding cool slightly, then transfer to serving bowls or cups. Cover with plastic wrap and refrigerate for at least 2 hours or until chilled.

5.Before serving, sprinkle the top of each pudding with chopped pistachios and garnish with fresh strawberries, if desired.